Food and Bioproducts Processing最新文献

{"title":"Eco-efficient robusta honey coffee process for energy and water footprint reduction: A life cycle assessment","authors":"Aswathi K.N ,&nbsp;Bhavana B.K ,&nbsp;Sandeep N. Mudliar ,&nbsp;Pushpa S. Murthy","doi":"10.1016/j.fbp.2025.04.009","DOIUrl":"10.1016/j.fbp.2025.04.009","url":null,"abstract":"<div><div>The pulped natural/honey coffee process is an innovative, greener method for post-harvest coffee processing, integrating the best aspects of natural and washed coffee methods by extending the fermentation and drying stages, resulting in enhanced product quality correlated to conventional procedures. This study evaluated the environmental impacts of honey (HC) and washed coffee (WC) process through a life cycle perspective, focusing on water and energy footprint. The findings revealed that water consumption in the HC method was substantially reduced by 87.5 % to that of WC. HC unveiled a reduction in global warming potential (kg CO₂ eq) by 94.78 %, compared to the WC process. The WC and HC water usage accounted for 98.33 % and 5.03 % of the global warming potential. Regarding ecotoxicity effects, the HC technique is a sustainable approach with insignificant impacts on marine aquatic ecotoxicity and human toxicity potential, at 5.20 % and 5.23 %. Besides, the coffee husks obtained as a by-product from the HC and WC process indicated 88.2 % and 66.9 % fermentation efficiency for bioethanol production. This study underscores the importance of environmental issues regarding food manufacturing, particularly in HC, which offers premium quality, lower water and energy consumption, and efficient by-product utilization, ultimately reducing environmental impacts throughout the technique.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 372-380"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Withdrawal notice to “Improve the energy efficiency of the fruit freeze-drying through the predictive analysis” [Food Bioprod. Process. 149 (2025) 261–271]","authors":"Oznur Oztuna Taner ,&nbsp;Andaç Batur Çolak","doi":"10.1016/j.fbp.2025.02.010","DOIUrl":"10.1016/j.fbp.2025.02.010","url":null,"abstract":"","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Page 381"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143922395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of tryptophan-modified chitosan-based nanorelease system: Universal encapsulation and targeted delivery of hydrophilic and hydrophobic bioactive compounds","authors":"Ziye Wang ,&nbsp;Zeyao Yang ,&nbsp;Xinyu Wang ,&nbsp;Lujuan Xing ,&nbsp;Jiahui Chen ,&nbsp;Songmin Cao","doi":"10.1016/j.fbp.2025.04.010","DOIUrl":"10.1016/j.fbp.2025.04.010","url":null,"abstract":"<div><div>This study successfully constructed an amphiphilic universal nanodelivery system (Trp-CS-PC) by modifying chitosan (CS) with hydrophobic L-Trp and dynamically self-assembling it with pectin (PC). This system achieved efficient and universal encapsulation of hydrophilic bovine collagen peptides (BCP) and hydrophobic curcumin (CUR) (encapsulation efficiency: BCP, 92.2 ± 3.1 %; CUR, 73.4 ± 4.5 %). Mechanistic studies indicate that the hydrophilic backbone in Trp-CS-PC fixes BCP through hydrogen bonding networks, while the hydrophobic microdomain stabilizes CUR through π-π stacking interactions. Trp-CS and PC formed a core-shell structure via pH-responsive ionic crosslinking, which maintained a tight network in the gastric environment, significantly reducing the release rates of BCP and CUR in gastric fluid (BCP: 18.23 ± 1.05 %; CUR: 36.56 ± 2.17 %). Trp modification significantly improved the solubility (5.95 ± 0.38 mg/mL) and mucosal adhesion of CS, making this delivery system possess excellent storage stability (size variation &lt;5 % within 28 days) and intestinal retention ability (cumulative release of BCP and CUR &lt;59 % after gastrointestinal digestion). Furthermore, in vitro activity evaluation results showed that the biological activity retention of BCP and CUR delivered by Trp-CS-PC was significantly higher than that of the control group <em>(P &lt; 0.05)</em>. This study provides new ideas and strategies for the research and application of universal oral delivery systems for hydrophilic and hydrophobic bioactive substances.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 43-53"},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143911836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Encapsulation of piperine in metal organic frameworks and evaluation of its stability, characteristics, in-vitro digestion and product fortification","authors":"Thangboy R. Marak,&nbsp;C.T. Manoj Kumar,&nbsp;M.H. Sathish Kumar,&nbsp;N. Laxmana Naik,&nbsp;H.M. Rashmi,&nbsp;B. Ashritha","doi":"10.1016/j.fbp.2025.04.017","DOIUrl":"10.1016/j.fbp.2025.04.017","url":null,"abstract":"<div><div>Piperine is a phytochemical known for its health beneficial properties. However, it suffers from poor solubility and stability in the aqueous system. This could be the major hurdle for the application of piperine in functional foods. These drawbacks were addressed with the encapsulation using metal organic frameworks. Therefore, his study investigates the synthesis and application of β-cyclodextrin based metal-organic frameworks (β-CD-MOFs) as a carrier for piperine encapsulation in order to enhance its solubility and stability. The β-CD-MOF and piperine were combined in different ratios (1:1, 1:2, 1:3, 1:4, 2:1, 3:1 and 4:1) for the encapsulation and optimal ratio was selected based on loading efficiency. The β-CD-MOF-to-piperine ratio of 1:2 was identified as optimal, achieved a highest loading rate of 15.36 %. SEM analysis observed a slight increase in the size of β-CD-MOF from 429.63 ± 13 nm to 463.80 ± 48 nm after encapsulation of piperine. FTIR analysis confirmed the encapsulation and retention of basic structure of MOF. XRD analysis demonstrated the retention of MOF's crystalline structure following the encapsulation of piperine. Storage study showed that the encapsulated piperine maintained absolute antioxidant activity over three months of storage at 30°C. The encapsulated piperine maintained maximum stability at various pH, processing temperature and ionic conditions. During <em>in-vitro</em> digestion, the antioxidant activity of encapsulated piperine was decreased from 92.92 ± 0.37 % at oral phase to 86.66 ± 0.57 % at gastric phase and 85.33 ± 0.76 % at intestinal phase. Encapsulated piperine was incorporated in flavored milk at the concentration of 10, 12.5, and 15 mg/ml and achieved an antioxidant activity of 87.11 ± 0.32 91.86 ± 0.68 and 94.45 ± 0.78 %, respectively. Sensory evaluation revealed that even lower piperine concentration (10 mg/ml) showed remarkable spiciness and pungency. Overall, this study offers valuable insights into the stabilization and delivery of piperine through β-CD-MOFs, paving the way for their application in functional foods and nutraceuticals.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 64-73"},"PeriodicalIF":3.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Techno-economic assessment and modeling of large-scale process for biofortified selenized chickpea flour production (Cicer arietinum L.) as a functional ingredient","authors":"Alberto Ordaz ,&nbsp;Marilena Antunes-Ricardo ,&nbsp;Emilio López Millán ,&nbsp;Daniela Guardado-Félix ,&nbsp;Janet A. Gutiérrez-Uribe ,&nbsp;Anayansi Escalante-Aburto","doi":"10.1016/j.fbp.2025.04.011","DOIUrl":"10.1016/j.fbp.2025.04.011","url":null,"abstract":"<div><div>Selenium, a crucial trace mineral with antioxidant properties, supports immune function, hormone metabolism, and reduces inflammation. Biofortifying chickpeas with selenium enhances their nutritional value and health benefits. Using SuperPro Designer V.12, a virtual model was developed to design and analyze the large-scale production of selenium-enriched chickpea (<em>Cicer arietinum</em> L.) flour. The process includes raw material pre-treatment, soaking in a selenite solution, germination, drying, grinding, sieving, and packaging. The feasibility of producing selenized chickpea flour was evaluated through five economic indicators (ROI, payback time, gross margin, IRR, and NPV) by varying eight process parameters: production rate, selling price, equipment costs, labor costs, raw material costs, selenium concentration, drying equipment, and water usage. The designed process results in a batch time of 71.75 h producing 130 batches annually. Analysis of three different setups, evaluating the distribution of fixed capital and operating costs under various production rates, showed that processing 40 tons of chickpeas per batch with drum drying and water treatment significantly reduces unit production costs, enhancing profitability at selling prices below $10 USD/kg. This preliminary analysis supports decision-making by assessing the feasibility and benefits of large-scale selenized chickpea flour production. Although based on lab-scale experiments, it highlights key challenges and potential advantages before extensive and costly experimental studies. Future research should focus on diversifying biofortified micronutrients, improving sensory properties, and conducting long-term studies, establishing selenium-biofortified chickpea flour as an economic strategy to enhance public health.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 28-42"},"PeriodicalIF":3.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143898541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of infrared power and intermittency ratio on combined infrared-convective intermittent drying of banana","authors":"Luísa R. Moreira ,&nbsp;Hugo Perazzini ,&nbsp;Renata A.B. Lima-Corrêa ,&nbsp;Lidja D.M.S. Borel","doi":"10.1016/j.fbp.2025.04.013","DOIUrl":"10.1016/j.fbp.2025.04.013","url":null,"abstract":"<div><div>This work compared continuous and intermittent combined infrared-convective drying of banana using the response methodology surface by desirability function approach. The effectiveness of the drying process concerning the energy performance, CO₂ emission, and the resistance to moisture transfer were reported and discussed. Experiments were performed according to a 3² factorial design taking infrared power (P) (118, 178, and 238 W) and the intermittency ratio (α) (0, 0.333, and 0.667) as independent factors. It was found a reduction in the drying time by 79 % (for α = 0.333) and 74 % (for α = 0.667) when the IR power increased from 118 W to 238 W. Optimal operating condition was obtained for P = 216 W and α = 0.289 which a 'very good' global desirability was achieved, corresponding to a final moisture content of 12.19 % (w.b.), 17.80 kWh/kgH₂O SEC, and 8.89 gCO_2,eq. The effective moisture diffusivity ranged from 2.88 × 10⁻⁹ to 2.41 × 10⁻⁸ m²/s. The resistance by diffusion was greater than the vapor convective one. The conventional drying gave resistance to diffusion of about 1.33 times higher than the intermittent drying with α = 0.333. The net energy for intermittent drying was higher which reinforces its superiority in terms of an energy-effective process.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 74-87"},"PeriodicalIF":3.5,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dynamic simulation of sulfur aroma compound extraction from dilute solutions using membrane-based solvent extraction","authors":"Sepideh Soroush ,&nbsp;Toraj Mohammadi ,&nbsp;Omid Bakhtiari","doi":"10.1016/j.fbp.2025.04.012","DOIUrl":"10.1016/j.fbp.2025.04.012","url":null,"abstract":"<div><div>An interesting horizon for solving odorous effluent problems in food industries is open for finding non-destructive eliminating treatment. This study focused on modeling odorous aromatic compounds recovery using hollow fiber membrane contactors (HFMCs). Then, the constructed model was implemented in CFD software coupled with Matlab. Feed flow rate and composition, membrane surface area and porosity and aroma compounds’ partition coefficients parameters’ impact on the HFMC performance were found as investigated. The average absolute relative error of the simulation compared with the experimental data was calculated as 10 % reveals the developed model is suitable for HFMCs separation performance prediction. This makes the developed model/simulation an appropriate tool for the prediction of other compounds recovery using HFMCs.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 12-18"},"PeriodicalIF":3.5,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of low intensity-magnetic field coupled with blue light on β-carotene synthesis in Blakeslea trispora","authors":"Dongxu Wang ,&nbsp;Junwei Bao ,&nbsp;Luqian Gong ,&nbsp;Jing Bai ,&nbsp;Yong Wang ,&nbsp;Jinlong Liu","doi":"10.1016/j.fbp.2025.04.014","DOIUrl":"10.1016/j.fbp.2025.04.014","url":null,"abstract":"<div><div><em>Blakeslea trispora</em> is a promising microorganism used for the industrial production of β-carotene due to its rapid growth and high yield. However, the effects of magnetic fields and blue light on β-carotene synthesis in <em>B. trispora</em> remains have not been fully elucidated. For the first time, this paper investigated the effects of low-intensity magnetic field (LI-MF) and photomagnetic coupling on the synthesis of β-carotene by <em>B. trispora</em>. The results showed that the content of β-carotene increased from 3.77 mg/g to 7.57 mg/g under LI-MF. The production of β-carotene following the combination of LI-MF with blue light was lower compared to LI-MF treatment alone, yet higher than the control. It is hypothesized that the metabolic processes mediated by LI-MF and blue light interfere with each other. Transcriptome analysis indicated that LI-MF enhanced glucose metabolism, amino acid metabolism, and transporter pathways. Additionally, genes related to nucleobase-containing compound transport, and RNA localization were significantly affected by the co-treatment of LI-MF and blue light compared to LI-MF treatment. Overall, this study analyzed the enhancement of β-carotene production by LI-MF and the interaction mechanism between LI-MF and blue light in <em>B. trispora</em> at the molecular level, providing valuable insights for the application of LI-MF and blue light in <em>B. trispora</em>.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 19-27"},"PeriodicalIF":3.5,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biocompatibility and mechanical properties of Curdlan-based hydrogels for cultivated fat production","authors":"Armaghan Amanipour ,&nbsp;Reyhaneh Sarkarat ,&nbsp;Arian Amirvaresi ,&nbsp;Nitin Nitin ,&nbsp;Setareh Shiroodi ,&nbsp;Champ Jones ,&nbsp;Arash Shahsavari ,&nbsp;Reza Ovissipour","doi":"10.1016/j.fbp.2025.04.008","DOIUrl":"10.1016/j.fbp.2025.04.008","url":null,"abstract":"<div><div>Scaffolding is one of the fundamental steps in cultured meat production, serving as a structure that supports cell attachment and imitates the conventional meat texture. Currently, there is limited information on the suitability of edible scaffolds suitable for cultivated fat applications. This study explores the potential of curdlan-based hydrogels combined with plant and insect proteins as scaffolds for cultivated lamb fat production as well as the effect of plasma treatment on cell adhesion of lamb fat cells. The hydrogels were evaluated for their morphology, mechanical, thermal, and surface properties to determine their suitability for supporting cell growth. Mechanical testing showed that the addition of proteins significantly improved the elasticity of the hydrogels, with black soldier fly protein showing the most notable enhancement. Thermal analysis revealed that protein incorporation into curdlan scaffolds shifts the melting temperature to lower temperatures. Complex proteins-polysaccharide changed the thermostability of the gel slightly, with the sharp peak temperature reduced compared to curdlan alone. Swelling tests demonstrated higher water uptake in protein-enriched scaffolds, indicating increased porosity and potential for enhanced nutrient transport. Biocompatibility assessments through cell viability assays showed that curdlan and hemp protein-enriched scaffolds supported lamb fat cell attachment better compared to other scaffolds. The effect of plasma treatment on surface activation of scaffolds, although increased surface hydrophilicity, negatively affected cell adhesion. These findings suggest that curdlan and protein-enriched curdlan hydrogels, specifically with hemp, have a potential for developing scaffolds in cultured meat applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 1-11"},"PeriodicalIF":3.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143886322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of hydroethanolic extracts from Guaco leaves (Mikania glomerata Sprengel) on mechanical properties and bioactivities of gelatin-based bioactive films","authors":"David Willian Bertan ,&nbsp;Luciana Ribeiro da Silva Lima ,&nbsp;Paula Benoso ,&nbsp;Rodrigo Vinicius Lourenço ,&nbsp;Ana Mônica Quinta Barbosa Bittante ,&nbsp;Andresa Gomes ,&nbsp;Izabel Cristina Freitas Moraes ,&nbsp;Mariana Simões Larraz Ferreira ,&nbsp;Paulo José do Amaral Sobral","doi":"10.1016/j.fbp.2025.04.007","DOIUrl":"10.1016/j.fbp.2025.04.007","url":null,"abstract":"<div><div>Guaco leaves (<em>Mikania glomerata</em> Sprengel) show potential as a source of phenolic compounds (PC) that can be extracted for application in active film production. The phenolic profile of guaco leaf hydroethanolic extracts (GLHE) and their impact on the properties of the gelatin-glycerol film-forming solutions (FFS) and films were evaluated. GLHE were prepared using 20 (GLHE.20), 40 (GLHE.40), and 60 % (v/v) ethanol (GLHE.60), and incorporated into gelatin FFS at concentrations of 50 or 150 (g/100 g gelatin). The phenolic profile of GLHE was determined by untargeted metabolomics. The FFS and their films were characterized. Phenolic acids and flavonoids comprised 75 % of the PC and significantly influenced the phenolic profile of the extracts. Multivariate analyses suggested that derivatives of caffeic and coumaric acids, along with various flavonoids, contributed to the strong antioxidant activity of GLHE.40 and GLHE.60. The addition of these extracts into films did not affect their microstructure, crystallinity, thickness, moisture content, solubility in water, and opacity. On the other hand, thermal properties, water contact angle, water vapor permeability, mechanical properties, and color parameters. Moreover, the addition of GLHE increased the antioxidant activity (AoA) of the material, without, however, conferring antimicrobial activity against Gram-positive or Gram-negative bacteria. A good stability of the AoA within the gelatin matrix was observed over a six-month period. Overall, the type of solvent affected the films’ tensile strength (TS) (GLHE.20 &lt;GLHE.40 &lt;GLHE.60) but regarding the GLHE concentration, only 150 % sample increased TS as compared with the control films. In conclusion, the Guaco leaf extracts are rich in phenolic compounds with good bioactivity and can be used in the production of active films based on gelatin.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 355-371"},"PeriodicalIF":3.5,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}